Red Pepper-Cheese Dip

Ingredients

• 1  large red bell pepper
• 1  small onion, peeled and halved
• Cooking spray
• 1  whole garlic head
• 1  cup  plain fat-free yogurt
• 1/2  cup  (4 ounces) block-style fat-free cream cheese
• 1/4  teaspoon  ground cumin
• 1/8  teaspoon  ground red pepper
• 1/4  cup  chopped fresh flat-leaf parsley

Preparation

Preheat broiler.

Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Remove peel and discard. Set roasted pepper aside.

Reduce oven temperature to 400°.

Place onion halves, cut sides down, on a baking sheet coated with cooking spray. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place garlic on baking sheet with onion. Bake at 400° for 15 minutes; turn over onion halves. Bake an additional 15 minutes or until onions are soft and begin to brown. Place onion halves on a plate. Return garlic to oven, and bake an additional 15 minutes. Cool 10 minutes. Separate the cloves; squeeze to extract garlic pulp. Discard skins.

Place roasted pepper, onion, and garlic pulp in a food processor; process until fairly smooth. Add yogurt, cheese, cumin seed, and ground red pepper; process until smooth. Spoon dip into a bowl, and stir in parsley. Cover and chill.

Baked Frittata Ribbons in Tomato Sauce

Ingredients

• Sauce:
• Cooking spray
• 2  cups  finely chopped onion
• 2  tablespoons  finely chopped fresh flat-leaf parsley
• 2  tablespoons  finely chopped fresh basil
• 2  garlic cloves, minced
• 4  cups  chopped seeded peeled plum tomatoes (about 2 1/2 pounds)
• 1/2  teaspoon  salt
• Frittata:
• 1/4  cup  finely chopped fresh flat-leaf parsley
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  large eggs
• 4  large egg whites
• 1/4  cup  (1 ounce) grated fresh pecorino Romano cheese (I use regular Parmesan – the pecorino is darn expensive!)

Preparation

To prepare sauce, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, 2 tablespoons parsley, basil, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in the tomatoes and 1/2 teaspoon salt. Cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally.

Preheat broiler.

To prepare frittata, combine 1/4 cup parsley and next 4 ingredients (parsley through egg whites), stirring with a whisk until well blended. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add half of egg mixture, and cook 2 minutes or until bottom is set. Carefully turn frittata over. Cook 1 minute. Place cooked frittata on a cutting board. Repeat procedure with remaining egg mixture.

Roll up cooked frittatas, jelly-roll fashion, and cut into 1/4-inch-thick slices. Combine sauce, frittata ribbons, and cheese in a medium bowl, tossing to coat. Divide the frittata mixture evenly among 6 (6-ounce) ramekins or custard cups. Broil 2 minutes or until cheese melts and mixture is thoroughly heated.